Tagliatelle with wild mushrooms and garlic sauce

Use whatever wild mushrooms you can find. My favourites are girolles, pheasant backs and hen of the woods, but this will still be fantastic with some chestnut mushrooms if that’s all you can get. This might not look like the quickest recipe to make, but you can make the pasta dough, garlic sauce and crispy capers a few hours in advance and then it’s just a matter of bringing it all together at the end.